Cauliflower and Potato Curry

• 1 head cauliflower
• 1 kg potatoes, cubed
• 6 mushrooms, chopped
• 1 1/2 cup Peas
• 1 cup red and yellow bell pepper, chopped
• 400 ml coconut milk
• 3 tbsp curry powder
• 2 tsp chili flakes
• 1/8 cup ginger, minced
• 2 clove garlic, minced
• 2 small chili peppers, minced
• 1 cup chicken stock (if necessary)

1. Wash cauliflower thoroughly and break the head down into florets.
2. Chop the potatoes to make 1 inch cubes.
3. Set aside.
4. Chop and mince: garlic, chili peppers and ginger.
5. Chop up the mushrooms and bell peppers.
6. Heat 2 tablespoons of olive oil in a wok or skillet.
7. Add 2 tbsp curry powder, chili flakes and 2 tsp turmeric podwer.
8. Stir frequently so the spices don't burn.
9. Add the minced garlic, ginger and chili and stir.
10. Add more oil if necessary.
11. Add the potatoes and stir for 2 minutes.
12. Add the coconut milk.
13. Let boil and simmer for 5 minutes.
14. Add the cauliflower florets.
15. Cover wok and leave for 20 minutes.
16. (If necessary add the chicken stock)
17. Add the peas and mushrooms and remaining curry powder.
18. Leave for 10-15 minutes until the peas have cooked and potatoes are soft.
19. Serve over rice.

cauliflower, potatoes, mushrooms, red and, coconut milk, curry powder, chili flakes, ginger, clove garlic, chili peppers, chicken

Taken from cookpad.com/us/recipes/352263-cauliflower-and-potato-curry (may not work)